Peanut Butter Swirl Breakfast Brownies – Low Sugar

Fudgy, chocolaty and healthy! These breakfast treats are rich in protein and fiber – two of the most important nutrients to get at the beginning of the day.




  1. Heat oven to 325-degrees F. Place a parchment paper sling into 9×9 square baking dish that’s been coated with cooking spray. (A sling is parchment paper that’s too large for the pan so the brownies can be lifted out after baking.)
  2. To a food processor, add beans, oil, eggs, 6 tablespoons maple syrup, prunes and vanilla. Pulse a few times to get the ingredients to come together; then process until smooth.
  3. Add cocoa, coffee, salt to the processor. Pulse a few times again and blend until smooth. Using a fork, stir in the flour as best you can (it doesn’t have to be totally mixed in as it will become so when you spread in the pan – and do not process in the food processor or the batter will get tough.)
  4. Spread evenly in pan.
  5. To make the peanut butter swirl, mix peanut powder with 1 tablespoon syrup and add 1-2 tablespoons of water to create runny paste.
  6. Drizzle swirl mixture over top of brownie batter and swirl a fork through batter in a back and forth motion 1 time.
  7. Bake for about 20-23 minutes, until the center is set. Don’t overbake.
  8. 6. Allow the brownie to cool in the pan for about 15 minutes. Cool completely on a cooling rack before cutting (if you can wait that long!)


Each brownie has:
8 g protein
6 g fiber